Bengal Gram and Mango Chutney.
Time Required: 5 Minutes + Soaking Time
Picture – Chutney served with Guntpongalu
Ingredients:
2tbsp Kadalebele/Bengal Gram
4tbsp Grated fresh Coconut
3 Green Chilies
2” piece Raw Mango
1tbsp Oil
1tsp Mustard Seeds
Salt to taste
Method:
Soak Kadalebele for 30 minutes. Grind Kadalebele, Coconut, Green Chilies, Raw Mango and Salt to a paste and remove to a serving bowl. Heat Oil and add Mustard seeds and when they splutter add this to the chutney and mix well and serve Kadalebele Mavinakayi Chutney with Dosa, Idli, Indian Bread or Rice.
